Sauté the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the garlic and sun-dried tomatoes and cook until fragrant.
• Stir in the tomato paste, smoked paprika and chili flakes and cook briefly.

Build the creamy sauce

• Pour in the coconut milk and vegetable stock.
• Season with salt and black pepper and stir to combine.
• Bring to a gentle simmer.

Add the beans

• Add the butter beans and chickpeas.
• Simmer gently, stirring occasionally, until the sauce thickens and the beans are heated through.

Finish and serve

• Stir in the spinach until wilted.
• Add the lemon juice and grated parmesan and mix well.
• Serve hot, on its own or with bread.